Pizza is a dish that can be prepared in a matter of minutes. The filling can be anything, but the most important thing is to prepare a tasty dough. The correct recipe for pizza dough is the same as in a pizzeria - thin, aromatic, easy to prepare. And several such recipes are presented in our selection.
Classic yeast pizza dough can be prepared using the recipe below. In this case, the base turns out to be similar to the one prepared in pizzerias.
- flour - 350 gr;
- water - 200 ml;
- yeast - 8 g;
- sugar - 1 tbsp. l.;
- salt - 1 tsp;
- olive oil - 40 ml.
Sift the flour into a deep bowl, where the dough will subsequently be kneaded. Add yeast to it and mix a little with a spoon.
Separately dilute sugar and salt in water, stirring until they are completely dissolved. Then add the oil and mix a little.
Pour the liquid mixture into the flour mixture and mix with a spoon or spatula. When the ingredients are sufficiently mixed and a more uniform structure begins to form, we begin kneading with our hands. Then place it on the work surface, continuing to knead the dough by hand. We form a ball out of it, cover it with a waffle towel and leave it to brew for half an hour, rise a little.
If the dough does not fit well, you need to heat it to 30 degrees, or add a portion of fresh yeast.
Thin dough for Italian pizza
Thin pizza dough can be prepared according to the Italian pizzaiolo recipe. This requires few ingredients, and most importantly, they are easy to obtain, and the recipe does not use unusual products.
- lukewarm water - 500 g;
- live yeast - 3 g;
- salt - 2 table. l.;
- cold pressed olive oil - 50-70 ml;
- flour - 900 gr.
Combine water, yeast, salt and oil using a mixer or automatic dough kneader. When the liquid ingredients turn into a homogeneous liquid, begin to gradually add flour, one spoon at a time. When the dough is kneaded, place it on the table and knead by hand until it becomes homogeneous and smooth.
Divide the finished dough with a knife into pieces of approximately 250 grams. These will be blanks, they need to be rolled into a ball. Leave to rise for a while and then roll out into round bases.
On a note. You can freeze extra dough balls.
Cooking with sour cream
Tender pizza dough can be prepared using sour cream.
In addition to this you will also need:
- sour cream - 200 gr;
- egg;
- flour - 500 gr;
- salt - a few pinches;
- soda - ½ tsp.
Preparing the dough for this recipe will not take much time, since the dough is prepared in literally a quarter of an hour. There is no need to make a dough for it, which greatly simplifies the preparation.
First of all, beat the egg and salt into a foamy mixture.
Then separately combine sour cream with soda and stir a little so that the latter is extinguished. Gradually sift the flour into them, stirring with a spoon.
The last stage is combining the egg mass with sour cream and flour. After thoroughly working the dough with a whisk, you will get a slightly liquid dough, similar to what is made for pancakes. All that remains is to pour it onto a baking sheet, add the filling and bake.
Milk dough
The dough made with milk turns out very fragrant.
- flour - 2 cups;
- salt - 1 tsp;
- eggs - 2 units;
- slightly warm milk - ½ cup;
- post oil refined - 1 tbsp. l.
Be sure to sift the flour into a wide bowl and mix with salt.
Separately, beat the eggs until the mixture is clear, then pour in the milk and beat again. Turn on the oil and beat again.
Make a well in the flour, in the center. Pour in the milk-egg mixture in a thin stream, mixing with a spoon. Work lightly with a spoon until the flour absorbs the liquid. After this, you can knead by hand for about ten minutes - all ingredients should be well mixed. The dough turns out a little elastic.
Cover it with a towel for a quarter of an hour and leave it in a warm place to rise. Afterwards, you can start preparing the pizza - cut it into small pieces, roll it into a circle, and place it on a baking sheet. Place the filling on top.
Quick dough with kefir
- 300 ml warm kefir;
- a couple of pinches of fine salt;
- 2 cups flour;
- ½ tsp. soda;
- 3 tbsp. l. postn. oils
Combine kefir with salt and soda, mix with a fork, pour in oil and mix again.
Sift the flour into the liquid ingredients and continue mixing until it becomes difficult. Then continue kneading by hand. Leave the dough to “rest” for an hour.
Recipe for Lenten dough with yeast and water
A very simple dough that can be used to make a super thin pizza base - lean. There is no need to prepare a dough for it, the main thing is to give it a little time to soak before using the dough.
- flour - 2 cups;
- fast. butter - ½ cup;
- water (boiling water) - 1 cup;
- salt - ½ tsp;
- baking powder
Combine salt, water and oil. Mix a little with a spoon.
Next, sift the flour and baking powder. Mix the ingredients by hand; when it becomes stiff, knead it on a board. Next you need to leave it to rest for half an hour. To do this, the dough can be wrapped in film or simply covered with a towel.
How to prepare dough for American pizza?
From the following quantities of products, you can prepare three pizzas with a diameter of 30 cm. The dough turns out to be a little soft, but the base itself is thin enough so that it does not interrupt with its quantity, but only complements the filling.
- eggs - 2 units;
- milk - 250 ml;
- flour - 500-550 g;
- yeast - 1 tbsp. l.;
- sugar - 1 tsp;
- salt - 1 tsp;
- rast. oil.
The milk should be a little warm - this is important for the “revival” of the yeast. Thanks to this, the dough is thin and soft at the same time.
We carefully work through the milk, yeast, salt and sugar with a whisk (mixer).
Next, beat in the eggs, pour in the oil, and process again.
Gradually sift the flour, kneading the dough. When it starts to thicken and form a lump, you don’t need to add any more flour. Cover with a towel and leave to rise for about half an hour.
Probably almost everyone loves pizza. Of course, there are plenty of pizzerias and cafes where you can enjoy this ready-made dish. You can also prepare this simple but very tasty meal at home. Now we will tell you recipes for quick preparation of pizza dough.
Quick yeast pizza dough
Ingredients:
- wheat flour – 400 g;
- water at a temperature of about 45°C – 1 glass;
- dry yeast - 2.5 teaspoons;
- olive oil – 30 ml;
- salt - a pinch.
Preparation
Combine warm water, yeast, sugar and leave until the yeast dissolves. Pour in olive oil, add salt, flour (preferably sifted) and mix. Leave the dough alone for 10 minutes. After this, distribute it on a baking sheet with hands previously moistened with olive oil. If desired, this dough can be sprinkled with seasonings such as thyme and basil. That's it, the dough is completely prepared. You can place the filling on it and place it in a room heated to 220°C for 20 minutes.
Quick yeast-free pizza dough
Ingredients:
- kefir – 250 g;
- chicken eggs (large) – 2 pcs.;
- wheat flour – 350 g;
- olive oil – 40 ml;
- baking soda – ¼ teaspoon;
- salt – ¼ teaspoon.
Preparation
Place kefir in a bowl, add soda slaked with vinegar into it. Add the eggs beaten with salt and mix the resulting mixture well. Add flour little by little, add olive oil and mix. Pour it onto a greased baking sheet, and place the filling on top.
Delicious quick pizza dough
Ingredients:
- warm water – 70 ml;
- flour – 1 glass;
- dry yeast – 1 teaspoon;
- salt - a pinch;
- honey – 1 teaspoon;
- vegetable oil – 10 ml.
Preparation
Dissolve honey in warm water, add dry yeast, let the mixture stand in a warm place so that the yeast “comes to life”. This will take 5 minutes. Now sift the flour, add vegetable oil and salt. Mix the dough. It turns out soft and elastic. Let it sit warm for 5 minutes. After this, you can roll out the dough and begin.
Quick pizza with puff pastry
Ingredients:
- wheat flour – 2 cups;
- little creamy – 280 g;
- water – ¾ cup;
- freshly squeezed lemon juice – 5 ml;
- eggs – 1 pc.;
- salt.
Preparation
Sift the flour, put the chilled butter in the center and chop it finely with the flour. Now make a hole in the flour, chopped with butter. Pour salted water into it, add an egg, lemon juice and quickly knead the dough. Roll it into a ball, cover it with a napkin and put it in a cold place for 2 hours. And just before baking, roll out the dough 2-3 times and fold it into 4 layers.
Quick pizza dough recipe
Ingredients:
- wheat flour – 125 g;
- soda – ¼ teaspoon;
- mayonnaise – 2 tbsp. spoons;
- chicken egg (large) – 1 pc.
Preparation
Mix the egg with mayonnaise until smooth. Add flour and soda to it. We form a ball and roll it out into a flat cake about 2-3 mm thick. You should get a blank for a mold with a diameter of 30 cm. This blank will make a thin pizza with a crust. And if you want the finished dough to be softer, then you need to make the dough thicker. Place the filling on the dough and bake the pizza at 175°C for about 10 minutes.
Quick preparation of pizza dough
Ingredients:
Pizza dough is easy to make if you know the right recipe. On our website there is a master class for beginners on how to prepare delicious pizza. Here it is, a simple recipe for the most correct dough for thin pizza with a tender crust.
Ingredients:
- water - 125 ml;
- yeast - 1.25 tsp;
- salt - 1 tsp;
- flour - 200-250 g;
- olive oil - 1 tbsp.
Preparation:
An important point - flour matters! Use the best flour you can afford. The right flour is, of course, preferably Italian, grade 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.
First we prepare the yeast. I used the regular ones in the bag. We dilute them in 125 ml of warm water. You can also add a spoonful of sugar there, so the yeast will start working faster.
After 10 minutes you can start preparing the dough. To do this, pour the flour into a cup (this makes it easier to cook and less cleanup later).
First add 200 grams; if necessary, it is better to add later than to dilute with plain water. Add a spoonful of salt. Make a well in the center of the slide and pour all the yeast liquid into it.
Mix the mixture well with a fork, and then begin to knead the dough with your hands, collecting lumps from the walls. Pass the dough between your fingers and fold it again and again.
Look here, the dough should be a little sticky, not dry. If necessary, add flour in pinches. When the dough comes together confidently, pour in the olive oil evenly.
And mix the dough well again. Don't rush to add flour, the dough will seem liquid/sticky at first, keep stirring.
And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll it out a little with the palm of your hand, fold it in half and roll it out again.
Without any extra flour or anything, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step?
Cover with a damp towel and put in a warm place (maybe near a radiator) for 30 minutes.
After 30 minutes, the dough will approximately double in size and become even smoother and “fluffy” (airy).
Now just place it on a surface dusted with flour and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides, just make small tucks around the perimeter. From the specified amount of ingredients you can roll out a pizza of about 30 cm or a couple of small ones.
The main rule of pizza is the maximum possible temperature, minimum time. Therefore, feel free to set the highest temperature available in your oven. It is best to bake on the lowest shelf - then the dough on the bottom will brown faster than the top, which is more tender due to the vegetables and cheese.
Homemade pizza with smoked sausages
Ingredients:
- For filling: 250-300 g smoked sausages, ham or sausages (to taste),
- 200 g mushrooms,
- 200 g hard cheese,
- 150 g semi-hard cheese,
- 1 fresh tomato
- ½ onion,
- fresh pepper, pickles, corn - to taste,
- mayonnaise,
- 3-4 tbsp. l. ketchup or tomato sauce,
- fresh herbs - for decoration.
- For the dough: 200-250 g flour,
- 1 tbsp. l. olive oil,
- salt - to taste,
- 1 tsp dry yeast,
- 1 tbsp. warm water.
Preparation:
Knead the dough. Mix flour with salt and dry yeast, then gradually add warm water, add olive oil and knead the dough.
If you overdo it with water and the dough turns out too liquid, add a little more flour (in moderation so that the dough does not turn out hard).
Knead the dough thoroughly and let it rest in a warm place for 30-40 minutes, covering the container with the dough with a towel.
Wash the mushrooms and cut into medium-thick slices, cut the onions and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Grate the cheeses on a coarse grater.
If you mix two or more types of cheese to taste, your pizza will turn out piquant and original. Of course, you can use one type of your favorite cheese.
When the dough has rested, knead it and roll out a thin pizza crust.
Please note: the pizza dough should be soft and airy; if it sticks to your hands, do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.
Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on baking paper and then lay out the dough. Wrap the edges of the future pizza beautifully.
Grease the pizza crust with ketchup (mayonnaise, sauce) and add the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that the whole thing is covered with cheese on top.
Delicious for homemade pizza: sausages, mushrooms, onion rings, a little corn, tomatoes, cheese. For a piquant taste - slices of pickled cucumbers or olives.
Don't forget to coat the layers of toppings with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak while baking.
Bake homemade pizza for 20-30 minutes at 200 degrees. Check readiness by checking the softness of the crust. Do not overcook the pizza, otherwise the dough may become too dry and hard.
Cut the finished pizza into portions, garnish with fresh herbs and serve.
Pizza Margherita
Ingredients:
- Pizza dough;
- mozzarella - 100 g;
- basil - 6-8 leaves;
- tomato sauce - 3-4 tbsp;
- tomato - 1 pc.
Preparation:
To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products that you will have left over after the work week. These can be pieces of meat, sausages, herbs, vegetables, cheeses, mushrooms and so on.
Set aside the dough, tomato sauce and herbs.
Now let's prepare the filling. Cut the tomatoes into thin rings. And yes, cut all the ingredients thinner - after all, the pizza takes 3-4 minutes to cook and we don’t need half-cooked vegetables.
But we cut the cheese into thick bars 1 cm thick. I always use Mozzarella, let’s say this is a cheese that is very resistant to temperatures - that is, it melts slowly and you have to wait a very long time until it starts to boil - this is to our advantage.
When all the filling is prepared, proceed to the dough. Dust the table with flour and roll out the ball into a thin layer, no more than 3 mm thick.
I do this: I move the rolling pin in one direction, turn it over, sprinkle it with flour and move the rolling pin in the opposite direction. And so on several times. This way the shape will be round and not elongated (if you roll in one direction).
You don't need a lot of flour, just run a dusty hand over the surface of the dough. Next, I use a plate to keep the pizza shape as round as possible. You can skip this step. Carefully transfer the finished dough onto parchment (or roll it out directly onto it).
Place spoons of tomato sauce in the center of the dough - here take whatever you like best, preferably with herbs, garlic, pepper and quite thick, you can use good quality tomato paste. And spread it with a spoon.
If you like pizza with sides, fold the edges of the dough around the perimeter. In any case, do not go all the way to the edge of the pizza.
Next, randomly scatter the pieces of cheese. There are two classic ways - cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the crust with the filling so that it does not slip off.
On top of the grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.
Preheat the oven to maximum. Transfer the pizza with parchment to a hot baking sheet (let it sit in the oven for about 10 minutes before transferring the pizza onto it) and bake on the lowest shelf for 3-6 minutes.
During this time, the cake will begin to become golden brown and the filling will be ready. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.
Let the finished pizza cool slightly, just a minute. Cut with a special knife (see photo). Don’t listen to anyone, no semicircular knives, much less simple kitchen knives, will cut pizza so neatly.
But it is important for us that the filling does not fall apart or move out. I sprinkle fresh herbs on top (we didn’t use some). And of course, pizza should be eaten with your hands (folding the triangle in half) with good wine and your favorite people!)
By the way, from the leftover dough you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I’ll tell you, there’s nothing complicated here.
Roll the remaining dough into a ball and roll it out again with a rolling pin into a layer. Here, see for yourself, the principle is the same as for pies - whatever size you want, make such layers of dough.
I got it to be about 16 cm in diameter. Place the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.
And fold the edges of the dough towards the center, pinching the seam. Look at the photo, everything should be clear. Bake the same way as pizza on a baking sheet with parchment, but on the central shelf until a golden crust appears.
Let the finished ring cool slightly and serve. They will easily last overnight in an airtight container. They taste a little juicier than pizza because the filling simmers inside the dough, which is tender on the inside and crispy on the outside. A really good replacement for the usual pies.
Pepperoni pizza at home
Ingredients:
- water - 100 ml
- sugar - 1 tsp.
- dry yeast - 1.5 tsp.
- salt - 1/4 tsp.
- olive oil - 1 tbsp.
- flour - 1.5 cups
- pepperoni sausage – 200 gr
- Mozzarella cheese – 250 gr
- pizza sauce
Preparation:
Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, place in a warm place, and let the dough rise (about 1 hour).
Preparing the filling for the Pipperoni pizza. Cut the sausage into slices. Cut the mozzarella into thin slices (or grate on a coarse grater)
Place the dough on a floured surface and divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (mine is 25 cm), cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Spread with sauce
Add mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.
Tomato sauce for pizza
Ingredients:
- fresh tomatoes - 500 g,
- olive oil - 50 ml,
- sea salt - 0.5 teaspoons,
- sugar - 1 tbsp. spoon,
- garlic - 1 clove,
- basil and oregano - 0.5 teaspoon.
Preparation:
Peel the tomatoes and puree them in a blender (you can also grate them). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.
Cook for 10-15 minutes and stir constantly so as not to burn. Either finely chop the garlic or pass it through a press and add it along with the herbs to the sauce about five minutes before it’s ready.
Video: recipe for quick pizza dough without yeast
The base may involve the use of various ingredients. Some housewives make dough for Italian dishes using plain water, while some use milk and even kefir. Today we will present several options from which you can choose the one you like. Experiment, you will definitely get tasty and tender pizza (dough). The recipe with photo will help you.
Tasty and beautiful
If you are tired of going to fast food restaurants and pizzerias, then this is a good reason to learn how to cook a tasty and satisfying Italian dish yourself. The main thing is to replace the base correctly. After all, it depends on it whether the homemade pizza will be thin and soft.
The dough, like in a pizzeria, is easy to prepare. Moreover, it does not include expensive and outlandish products.
So, for the basis we need:
- high-grade sifted flour - about 180 g;
- medium-sized salt - about ¼ small spoon;
- sugar - a small spoon;
- dry yeast - ½ spoon;
- warm water (boiled) - about 150 ml;
- olive oil - about 2 large spoons.
Kneading the base
Yeast pizza dough is kneaded quickly and turns out incredibly soft and tender. To prepare it, you need to pour sugar and yeast (dry) into warm water, mix and leave for ¼ hour. After this time, you need to add salt, olive oil and sifted high-grade flour. Knead soft yeast dough, cover it with a thick cloth and leave in a warm place for 60 minutes. After the specified time, the pizza base should rise well.
Products for filling
Now you know how to properly knead yeast dough for pizza. The recipe for the dish involves the use of various ingredients for the filling. We decided to use a standard set of products, namely:
- ripe tomatoes - 2 pcs.;
- boiled or semi-smoked sausage - 120 g;
- mayonnaise - 90 g;
- any hard cheese - approximately 130 g.
Pizza shaping and baking
After the pizza dough (yeast) has risen well, it should be rolled out very thin into a round sheet and placed on a baking sheet greased with fresh cooking oil. Next, you need to carefully place circles of ripe tomatoes, strips of boiled or semi-smoked sausage on top of the base, apply a mayonnaise mesh and sprinkle the semi-finished product with grated cheese.
Making dough for an Italian dish with kefir
Kefir pizza dough, the recipe for which we will consider below, turns out to be less soft than prepared with yeast, but this method of kneading is faster: you do not need to wait for the yeast to swell and the base to rise. In this regard, you can prepare pizza from such dough immediately after combining all the ingredients.
So, the components:
- high-grade sifted flour - 2 cups;
- sugar - a small spoon;
- table soda - ½ spoon;
- warm kefir - 200 ml;
- margarine - about 100 g.
Preparing the dough
Quick pizza dough is prepared in just a quarter of an hour. To mix it, you need to warm up the fermented milk drink a little, add table soda to it and put it out. Next, you need to put sugar, salt and a well-beaten egg in the same bowl. After thoroughly mixing the ingredients, add margarine (melted) and sifted high-grade wheat flour. After kneading all the ingredients for a long time, you should get a fairly soft and elastic dough. You should not keep it warm or, conversely, in the cold.
Shaping the dish
You can form an Italian dish from a kefir base immediately after preparing it. To do this, roll out the dough into a large layer about 0.8 cm thick and then place it on a baking sheet. Next, you need to place any ingredients one by one on the surface of the base. For example, tomatoes, sausage, herbs, mushrooms, sour cream, mayonnaise, cheese and others.
Baking process
How long does it take to bake kefir pizza dough? The recipe recommends cooking it in the oven for 30 minutes. If during this time the edges of the base and the lower part have become rosy, then the pizza can be safely removed and served.
If you think that the pizza made from kefir dough is too hard, then next time do not add a chicken egg to the dough. Instead of this ingredient, you can pour 2-3 large tablespoons of any vegetable oil into the base.
Making pizza from puff pastry
So, we found out what the most delicious pizza dough is. This is yeast (first recipe). No wonder it is used in restaurants and fast food cafes. However, it should be noted that Italian pizza made from a high-quality puff pastry base is no worse. Moreover, such dough can always be purchased in the store, although it is not difficult to make at home.
So, we will need:
- premium sifted flour - 3 cups + 50 g;
- standard country chicken egg - 1 pc.;
- salt is not very coarse - about ½ small spoon;
- forty-proof vodka - a large spoon;
- cold water - 3/4 cup;
- table vinegar - 3 dessert spoons;
- butter - about 200 g.
Preparing the base
To prepare puff pastry for pizza, you need to beat an egg with a fork, pour vodka into it and add enough drinking water so that the total volume of the mass is 250 ml. After this, add vinegar to the same container, add salt and stir until the last product is completely dissolved. Next, you need to gradually add wheat flour into the liquid and knead well into a dense dough that will lag well from your palms. At the end, the finished base should be wrapped in cling film and left aside for 30-55 minutes.
Preparation of puff pastry
While the dough is at room temperature, begin processing the cooking oil. To do this, grate the cooled butter, add a little flour to it and lightly beat with a blender.
Having prepared the butter, you need to remove the dough from the film and roll it out into a square about 6-8 mm thick. Next, apply whipped butter to the surface of the base. Having folded the dough in half, roll it out again, but this time to a long and thin rectangle. After this, the oily mixture must be applied to the surface again. After folding the dough, roll it out thinly again and repeat the greasing procedure.
It is advisable to perform these actions about 10-15 times. If you don’t want to get a too fluffy base, then 6-8 rolls are enough.
The process of pizza formation and its heat treatment
After the puff pastry is prepared, it needs to be rolled out again and placed on a baking sheet. You don’t need to grease the baking sheet with oil, the dough is already quite greasy. After placing the filling on top, the semi-finished pizza should be immediately sent to the oven. Bake the dish at a temperature of 190 ° C, preferably 30-33 minutes. In this case, the dough should rise noticeably and separate.
It should be noted that pizza made from a puff base turns out to be quite greasy. In this regard, it is necessary to add a minimum of mayonnaise and cheese to its filling.
Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.
The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.
